Southwestern Roasted Vegetable Salad

For the Crispy Quinoa

• ¼ cup quinoa cooked
• 3 tablespoons olive oil

For the Salad

• 2 kale finely sliced, bunches
• 2 tablespoons olive oil
• 1 lime juiced, medium
• ½ teaspoon salt
• 2 avocado
• 1 14 ounce black beans rinsed and drained, canned
• ¼ cup cotija cheese optional, crumbled
• salt kosher salt and freshly cracked
• black pepper kosher salt and freshly cracked
• red pepper flakes to taste

For the Roasted Vegetables

• 2 cups sweet potatoes ¼ -inch cubes, diced
• 1 cup butternut squash ¼ -inch cubes, diced
• 2 tablespoons olive oil
• 2 teaspoons cumin ground
• 1 teaspoon smoked paprika
• salt kosher salt and freshly cracked
• black pepper kosher salt and freshly cracked

For the Cilantro Vinaigrette

• 1 shallot roughly chopped
• 2 cups cilantro leaves stems removed (about 4 ounces, tightly packed, fresh
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt